The great Aussie Pavlova!
Next time, tryMini Pavs.
Pavlova
There is no greater summer dessert than the great Aussie Pav!
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Pavlova is one of those desserts that is notoriously easy yet notoriously difficult.
I think many people are scared to make it.
Others have lamented that you should just accept that it will come out of the oven quite cracked.
), first up, let me be clear about one thing it does not matter if it cracks!
!Even if it cracks severely.
The minute it gets cut to serve it up, it doesnt matter.
Even a perfect pav looks like a mess once it starts being served!
Measure the egg whites by volume.This is a big tip!
The amount of egg whites used is key to a successful Pav!
BUT, dont use freshly laid eggs for pavlova as they take longer to fluff up.
Use eggs that are circa 5 days+ old.
Store bought eggs are a safe bet.
Separate the eggs while fridge cold.Trust me, its so much easier than when theyre at room temperature.
it wont fluff up.
It isnt worth the risk!
Bring egg whites to room temperature.They fluff up much better.
So separate while cold, then bring to room temperature.
- see to it your bowls and whisk are clean and dry.Grease and water can stop whites from fluffing.
Tips continued below photo….you didnt think I was done, did you?
WEATHER WARNING!!!
It can cause the Pav to collapse during or after baking.
Bigger is better….except in summer I know, I know.
You want to do a giant pav.
But honestly, for the sake of a Pav that doesnt collapse on you, stick with 4 eggs.
I cant stress that enough.
Im speaking from experience here, having tried a few 6 egg pavs a few weeks ago.
A 4 egg Pav will serve 8 -10 easily.
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4 eggs doesnt sound like much, but this expands.
Any larger, and the risk of severe cracking is really high.
At least, in hot humid weather.
you might do giant Pavs in cooler months!
Dont make it too tall.The taller the Pav, the greater the risk of collapse / severe cracking.
In summer, I wouldnt go higher than 5cm/2.
It will expand to about 7cm / 2.7. you could do your taller Pavs in cooler months.
But its also the most fragile shape.
The shape of my Pav, almost like a dome but with a flat top, is the safest.
Having the rugged surface also helps provide stability I find.
I just know they are much more stable shaped like this!)
Preheat oven to a high temp,then turn down.
The initial high temp really helps to get that crust kick started to stabilise the meringue.
I bake mine at 100C /210f (fan/convection) or 115C / 240F (standard).
No peeking and no thundering through the kitchen!
!Seriously, I am NOT joking.
Peeking = loss of heat / door slamming = collapsed Pav.
Leave in oven overnight.Or all day.
Letting it cool down gradually = less cracking risk.
BE GENTLE when topping the Pav!Hanging my head in shame.
I once tipped a bowl of strawberries on a Pav and watched in dismay as it sank.
Place the topping on gently by hand.
Make extra cream.No, not for serving.
To use as glue / disguise cracks / in case it sinks.
Top with cream and berries, or whatever fruit you want!
I totally forgot to put passionfruit on this.
I do feel like passionfruit and Pav is just quintessentially Aussie!
You totally deserve it.
Marshmallow on the inside.
The softest most delicate meringue on the outside.
Smothered in softly whipped cream and piled high with fruit…
I truly cannot think of a great Aussie summer dessert.
Or, serve up a platter of adorableMini Pavlovas!
I love pav.
Watch how to make it
Pavlova recipe video!
Pavlova!
!
